Will they eat it? Make ahead sesame chicken for the slow cooker

It’s been awhile since I’ve written a “will they eat it” post here on the Fishbowl… mostly because I’ve been cooking up the same dozen recipes over and over. I felt like it was high time to get out of my rut so I poked around for a new chicken recipe that might win my family over. And guess what. I DID IT.

I liked the sounds of this slow-cooker recipe and made a few little adjustments here and there. Most notably, I made the sauce and tossed it in a big zip-loc back along with the chicken the night before. (Woot!) By shifting my prep time to the night before I saved myself some time in the kitchen the next day as well as garlicky hands and cooking smells that I can’t really stomach before I’ve had my morning coffee. :)

This shot is from lunch the next day:

Seriously. This is my new favourite recipe. Make ahead! Slow cooker! Lots of leftovers that actually Tastes Good.

Anyway, this is my version of the recipe:

1kg. boneless, skinless chicken breasts (about 5) I bet this would work with tofu too! Hmm.

1/2 cup honey

1/3 cup soy sauce

1/4 cup chilli sauce

1/4 cup hoisin sauce

1 1/2 Tbsp sesame oil

thumb-sized knob of fresh ginger, finely chopped

1 Tbsp garlic, finely chopped

1/2 small onion, finely chopped

freshly ground pepper (to taste)

2 Tbsp corn starch

2 Tbsp cold water

sesame seeds, for garnish

green onion, for garnish

1) Combine the honey, soy sauce, chilli sauce, hoisin, sesame oil, ginger, garlic, onion, and pepper in a bowl, stirring well to combine. Add chicken and toss to coat. At this point you can either put it all in the fridge until the next day (which is what I did), or throw it all in the slow cooker.

2) Once you’re at the slow-cooker stage, cook for 4-5 hours on high or 8-10 hours on low. Remove the chicken to a plate and cut into pieces. (I liked the original author’s suggestion of shredding it, so that’s what I did.)

3) Combine the corn starch and cold water together in a small bowl. Set aside. Using a ladle, transfer the sauce from the slow cooker to a small saucepan set to medium-high heat. Whisk in the cornstarch mixture. Bring the liquid to a boil and cook for a few minutes until it thickens.

4) That’s it! Dinner is ready to go.

I put the shredded chicken and the sauce out in the kitchen – buffet-style – along with some cooked rice, a mixture of lightly sautéed broccoli and snow peas, and the garnishes.

Everyone enjoyed dinner and mum was happy she found something new to add to her family’s dinner repertoire. A big success!

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The Obligatory Blurb

My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our two daughters Emma (17) and Sarah (15). I am the managing editor of our community newspaper, the Kitchissippi Times, and a regular contributor to MediaSmarts.ca. I am a longtime Ottawa blogger, and I've occupied this little corner of the WWW since 1999... which makes me either a total dinosaur or a veteran, I'm not sure which! The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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